clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
M&M Cookie Dough Stuffed inside of a chocolate sprinkle cookie

Cookie Dough Stuffed Chocolate Sprinkle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


These thick chocolate sprinkle cookies are STUFFED with M&M Sugar Cookie Dough!! The ULTIMATE party cookie recipe!



Cookie Dough Filling

  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/4 cup mini M&Ms

Chocolate Cookies

  •  1/2 cup unsweetened cocoa powder
  •  3/4 cup granulated sugar
  •  1/3 cup vegetable oil
  •  2 eggs
  •  1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  •  1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  •  1/2 cup rainbow sprinkles (jimmies)


Cookie Dough Filling

  1. Using you hand or a stand mixer mix together the butter, sugar, and vanilla until combined.
  2. Mix in the flour until incorporated.
  3. Stir in the M&Ms until evenly incorporated.
  4. Cover and refrigerate for at least 2 hours.

Chocolate Cookies

  1. In the bowl of your stand mixer fitted with the paddle attachment mix together the cocoa powder, sugar, and vegetable oil on medium speed until combined.
  2. Add in the eggs, vanilla, baking powder, and salt, mixing until smooth, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour until just combined.
  4. Refrigerate dough for at least 2 hours.

Assembly and Baking

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Remove the M&M cookie dough from the refrigerator and portion out tablespoon-sized amounts of dough and roll into 16 equal balls.
  3. Remove the chocolate cookie dough from the refrigerator and using a medium-sized cookie scoop, portion out the dough. Divide each portion in half creating 2 small round discs of dough. Place a ball of the M&M dough inside 2 discs of chocolate dough, forming it around the M&M dough, sealing it in, creating balls.
  4. Roll each chocolate cookie dough ball completely in sprinkles.
  5. Place each ball of dough onto the prepared baking sheet, 3- inches apart.
  6. Bake for 9-10 minutes, until the cookies are set.
  7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Store airtight for up to 3 days.

Note – you can assemble the cookies prior to chilling, and chill them in ball form. The dough will be a little harder to handle this way, but it is an option.


  • Serving Size: 1 cookie
  • Calories: 248
  • Sugar: 18 g
  • Sodium: 85.7 mg
  • Fat: 12.1 g
  • Carbohydrates: 31.8 g
  • Protein: 3.1 g
  • Cholesterol: 39 mg
Scroll to Top